Spaghetti squash is a great way to lighten up any meal!
Instead of using pasta, try using spaghetti squash. This squash gets its name due to the similar look of spaghetti pasta. When cooked, and flaked with a for, the inside of the squash reveals long strand spaghetti like meat. Try your spaghetti squash topped with chicken and sage, in a velvety sauce!
Roasted garlic
Garlic that is roasted in the oven at a low temperature for a few hours turns into a rich, deep amber paste, perfect for flavoring dishes that have more mellow flavors just like this one. I highly recommend you don’t skip this step! If you like, bake a few heads of garlic to save for a future recipe, they will keep in the refrigerator for a week or two.
Roasted Garlic Spaghetti Squash With Chicken
You Need
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Method
Roast the Garlic
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- Cut in half horizontally, season with dash of salt and pepper, and a dash of olive oil.
- Wrap garlic in foil and cook in oven at 350 for 1-2 hours. Check on the garlic after 1 hour.
The garlic is done when it is brown and very soft (paste like).
Add the rest of your leftover garlic to butter, for garlic butter. Or whisk it into salad dressing. Or spread it on crackers!
Roast the Squash
-
- Cut squash in half, sprinkle with: olive oil, salt & pepper. Bake, cut side down in glass dish (to prevent burning) at 350 degrees for about 30 minutes.
- Put shredded squash in bowl and season to taste with salt and pepper
No need to cook the spaghetti squash more than 30 minutes. Squash is done when the strands easily separate when pulled apart with a fork. You don't want mushy squash!
Make the Chicken
-
- Mix smoked paprika, salt, pepper, onion & garlic powder.
- Sprinkle this mixture on both sides of the chicken.
- Heat pan over medium heat, dash of olive oil.
- Cook chicken until no longer pink in center.
- Cool slightly, dice into cubes.
Prepare the Sauce
-
- Heat 2 teaspoons olive oil over medium heat, add sage. Add half of the whole roasted garlic head, mash up to incorporate. Garlic will break down more and combine into sauce nicely when liquid is added.
- Add arrowroot slurry and cook for about 2 minutes until lightly brown.
- Add 1/2 cup chicken broth. Stir, scrape up browned bits from bottom of the pan (all the goodness!) Simmer slowly until thickened.
A cornstarch slurry is simply cornstarch mixed with a little bit of water. If you put cornstarch directly into your dish it will get clumpy and will not thicken your dish properly. Here, mix 1 teaspoon of cornstarch with 1/2 teaspoon of water.
To Serve
-
- Add half of squash into each squash shell. Top with chicken. Drizzle (or load on) the sauce. Enjoy!
Note
These stuffed spaghetti squash are perfect for meal prep! Bake a few squash, make your sauce, and cook your chicken. Keep everything separate until you are ready to eat that day, combine and heat. Lunch, done!
spaghetti squash, chicken, roasted garlic, sage
Instead of using pasta, try using spaghetti squash. This squash gets its name due to the similar look of spaghetti pasta. When cooked, and flaked with a for, the inside of the squash reveals long strand spaghetti like meat. Try your spaghetti squash topped with chicken and sage, in a velvety sauce!
Roasted garlic
Garlic that is roasted in the oven at a low temperature for a few hours turns into a rich, deep amber paste, perfect for flavoring dishes that have more mellow flavors just like this one. I highly recommend you don’t skip this step! If you like, bake a few heads of garlic to save for a future recipe, they will keep in the refrigerator for a week or two.
Roasted Garlic Spaghetti Squash With Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
Method
Roast the Garlic
-
- Cut in half horizontally, season with dash of salt and pepper, and a dash of olive oil.
- Wrap garlic in foil and cook in oven at 350 for 1-2 hours. Check on the garlic after 1 hour.
The garlic is done when it is brown and very soft (paste like).
Add the rest of your leftover garlic to butter, for garlic butter. Or whisk it into salad dressing. Or spread it on crackers!
Roast the Squash
-
- Cut squash in half, sprinkle with: olive oil, salt & pepper. Bake, cut side down in glass dish (to prevent burning) at 350 degrees for about 30 minutes.
- Put shredded squash in bowl and season to taste with salt and pepper
No need to cook the spaghetti squash more than 30 minutes. Squash is done when the strands easily separate when pulled apart with a fork. You don't want mushy squash!
Make the Chicken
-
- Mix smoked paprika, salt, pepper, onion & garlic powder.
- Sprinkle this mixture on both sides of the chicken.
- Heat pan over medium heat, dash of olive oil.
- Cook chicken until no longer pink in center.
- Cool slightly, dice into cubes.
Prepare the Sauce
-
- Heat 2 teaspoons olive oil over medium heat, add sage. Add half of the whole roasted garlic head, mash up to incorporate. Garlic will break down more and combine into sauce nicely when liquid is added.
- Add arrowroot slurry and cook for about 2 minutes until lightly brown.
- Add 1/2 cup chicken broth. Stir, scrape up browned bits from bottom of the pan (all the goodness!) Simmer slowly until thickened.
A cornstarch slurry is simply cornstarch mixed with a little bit of water. If you put cornstarch directly into your dish it will get clumpy and will not thicken your dish properly. Here, mix 1 teaspoon of cornstarch with 1/2 teaspoon of water.
To Serve
-
- Add half of squash into each squash shell. Top with chicken. Drizzle (or load on) the sauce. Enjoy!
Note
These stuffed spaghetti squash are perfect for meal prep! Bake a few squash, make your sauce, and cook your chicken. Keep everything separate until you are ready to eat that day, combine and heat. Lunch, done!
spaghetti squash, chicken, roasted garlic, sage
Roasted garlic
Garlic that is roasted in the oven at a low temperature for a few hours turns into a rich, deep amber paste, perfect for flavoring dishes that have more mellow flavors just like this one. I highly recommend you don’t skip this step! If you like, bake a few heads of garlic to save for a future recipe, they will keep in the refrigerator for a week or two.
Roasted Garlic Spaghetti Squash With Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
Method
Roast the Garlic
-
- Cut in half horizontally, season with dash of salt and pepper, and a dash of olive oil.
- Wrap garlic in foil and cook in oven at 350 for 1-2 hours. Check on the garlic after 1 hour.
The garlic is done when it is brown and very soft (paste like).
Add the rest of your leftover garlic to butter, for garlic butter. Or whisk it into salad dressing. Or spread it on crackers!
Roast the Squash
-
- Cut squash in half, sprinkle with: olive oil, salt & pepper. Bake, cut side down in glass dish (to prevent burning) at 350 degrees for about 30 minutes.
- Put shredded squash in bowl and season to taste with salt and pepper
No need to cook the spaghetti squash more than 30 minutes. Squash is done when the strands easily separate when pulled apart with a fork. You don't want mushy squash!
Make the Chicken
-
- Mix smoked paprika, salt, pepper, onion & garlic powder.
- Sprinkle this mixture on both sides of the chicken.
- Heat pan over medium heat, dash of olive oil.
- Cook chicken until no longer pink in center.
- Cool slightly, dice into cubes.
Prepare the Sauce
-
- Heat 2 teaspoons olive oil over medium heat, add sage. Add half of the whole roasted garlic head, mash up to incorporate. Garlic will break down more and combine into sauce nicely when liquid is added.
- Add arrowroot slurry and cook for about 2 minutes until lightly brown.
- Add 1/2 cup chicken broth. Stir, scrape up browned bits from bottom of the pan (all the goodness!) Simmer slowly until thickened.
A cornstarch slurry is simply cornstarch mixed with a little bit of water. If you put cornstarch directly into your dish it will get clumpy and will not thicken your dish properly. Here, mix 1 teaspoon of cornstarch with 1/2 teaspoon of water.
To Serve
-
- Add half of squash into each squash shell. Top with chicken. Drizzle (or load on) the sauce. Enjoy!
Note
These stuffed spaghetti squash are perfect for meal prep! Bake a few squash, make your sauce, and cook your chicken. Keep everything separate until you are ready to eat that day, combine and heat. Lunch, done!
spaghetti squash, chicken, roasted garlic, sage
Garlic that is roasted in the oven at a low temperature for a few hours turns into a rich, deep amber paste, perfect for flavoring dishes that have more mellow flavors just like this one. I highly recommend you don’t skip this step! If you like, bake a few heads of garlic to save for a future recipe, they will keep in the refrigerator for a week or two.
Roasted Garlic Spaghetti Squash With Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
Method
Roast the Garlic
-
- Cut in half horizontally, season with dash of salt and pepper, and a dash of olive oil.
- Wrap garlic in foil and cook in oven at 350 for 1-2 hours. Check on the garlic after 1 hour.
The garlic is done when it is brown and very soft (paste like).
Add the rest of your leftover garlic to butter, for garlic butter. Or whisk it into salad dressing. Or spread it on crackers!
Roast the Squash
-
- Cut squash in half, sprinkle with: olive oil, salt & pepper. Bake, cut side down in glass dish (to prevent burning) at 350 degrees for about 30 minutes.
- Put shredded squash in bowl and season to taste with salt and pepper
No need to cook the spaghetti squash more than 30 minutes. Squash is done when the strands easily separate when pulled apart with a fork. You don't want mushy squash!
Make the Chicken
-
- Mix smoked paprika, salt, pepper, onion & garlic powder.
- Sprinkle this mixture on both sides of the chicken.
- Heat pan over medium heat, dash of olive oil.
- Cook chicken until no longer pink in center.
- Cool slightly, dice into cubes.
Prepare the Sauce
-
- Heat 2 teaspoons olive oil over medium heat, add sage. Add half of the whole roasted garlic head, mash up to incorporate. Garlic will break down more and combine into sauce nicely when liquid is added.
- Add arrowroot slurry and cook for about 2 minutes until lightly brown.
- Add 1/2 cup chicken broth. Stir, scrape up browned bits from bottom of the pan (all the goodness!) Simmer slowly until thickened.
A cornstarch slurry is simply cornstarch mixed with a little bit of water. If you put cornstarch directly into your dish it will get clumpy and will not thicken your dish properly. Here, mix 1 teaspoon of cornstarch with 1/2 teaspoon of water.
To Serve
-
- Add half of squash into each squash shell. Top with chicken. Drizzle (or load on) the sauce. Enjoy!
Note
These stuffed spaghetti squash are perfect for meal prep! Bake a few squash, make your sauce, and cook your chicken. Keep everything separate until you are ready to eat that day, combine and heat. Lunch, done!
spaghetti squash, chicken, roasted garlic, sage
Roasted Garlic Spaghetti Squash With Chicken
You Need
Method
Roast the Garlic
-
- Cut in half horizontally, season with dash of salt and pepper, and a dash of olive oil.
- Wrap garlic in foil and cook in oven at 350 for 1-2 hours. Check on the garlic after 1 hour.
The garlic is done when it is brown and very soft (paste like). Add the rest of your leftover garlic to butter, for garlic butter. Or whisk it into salad dressing. Or spread it on crackers!
Roast the Squash
-
- Cut squash in half, sprinkle with: olive oil, salt & pepper. Bake, cut side down in glass dish (to prevent burning) at 350 degrees for about 30 minutes.
- Put shredded squash in bowl and season to taste with salt and pepper
No need to cook the spaghetti squash more than 30 minutes. Squash is done when the strands easily separate when pulled apart with a fork. You don't want mushy squash!
Make the Chicken
-
- Mix smoked paprika, salt, pepper, onion & garlic powder.
- Sprinkle this mixture on both sides of the chicken.
- Heat pan over medium heat, dash of olive oil.
- Cook chicken until no longer pink in center.
- Cool slightly, dice into cubes.
Prepare the Sauce
-
- Heat 2 teaspoons olive oil over medium heat, add sage. Add half of the whole roasted garlic head, mash up to incorporate. Garlic will break down more and combine into sauce nicely when liquid is added.
- Add arrowroot slurry and cook for about 2 minutes until lightly brown.
- Add 1/2 cup chicken broth. Stir, scrape up browned bits from bottom of the pan (all the goodness!) Simmer slowly until thickened.
A cornstarch slurry is simply cornstarch mixed with a little bit of water. If you put cornstarch directly into your dish it will get clumpy and will not thicken your dish properly. Here, mix 1 teaspoon of cornstarch with 1/2 teaspoon of water.
To Serve
-
- Add half of squash into each squash shell. Top with chicken. Drizzle (or load on) the sauce. Enjoy!
Note
These stuffed spaghetti squash are perfect for meal prep! Bake a few squash, make your sauce, and cook your chicken. Keep everything separate until you are ready to eat that day, combine and heat. Lunch, done!
spaghetti squash, chicken, roasted garlic, sage
